Aussie meat pies

An Aussie icon, this classic pie is made with a shortcrust base and a rich beef mince gravy.

• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 500g lean beef mince
• 1 tablespoon cornflour
• 3/4 cup Campbell's Real Stock Beef
• 3/4 cup tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon barbecue sauce
• 1 teaspoon Vegemite
• 2 sheets frozen shortcrust pastry, thawed
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten

1. Step 1

   Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.

2. Step 2

   Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.

3. Step 3

   Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.

4. Step 4

   Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.

5. Step 5

   Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.